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PrintAvocado, Beet and Chicken Tostadas
Beet and Avocado may seem like an unlikely combination in these Mexico-inspired tostadas, but you’ll find that the creamy avocado and delicate beet complement the other ingredients in this dish extremely well. Add these flavours to the bite of red onion and the heat of the jalapeno, and you have a well-balanced dish that can easily be served for lunch or dinner.
Beet and Avocado may seem like an unlikely combination in these Mexico-inspired tostadas, but you’ll find that the creamy avocado and delicate beet complement the other ingredients in this dish extremely well. Add these flavours to the bite of red onion and the heat of the jalapeno, and you have a well-balanced dish that can easily be served for lunch or dinner.
![[+]](/images/uploads/recipes/2010/Dec/30/428_view.jpg)
Avocado, Beet and Chicken Tostadas
1/2 lb
boneless, skinless chicken breast(s)
250 g
2
avocado, medium
2
1 Tbsp
lime juice
15 mL
1/2 tsp
cumin, ground
2.5 mL
1 1/2 cups
beets, peeled, grated
375 mL
8
corn tostada shells
8
1
jalapeño pepper, minced
1
8 slices
red onion(s), sliced into ¼ inch (.7 cm) thick rings
8 slices
8 sprigs
cilantro, for garnish
8 sprigs
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
20 min
Avocado, Beet and Chicken Tostadas
1
Place chicken breast in small pot and cover with cold water. Cover and bring to a boil. Reduce heat to simmer and poach until cooked through – about 20 minutes. Remove chicken from water and cool. Shred meat into strips and set aside. You can use any leftover cooked chicken for this recipe.
2
Cut avocado in half and discard pits. Use spoon to remove pulp. Mash avocado with a fork. Mix in the lime juice, ground cumin and finely-diced jalapeño to make a guacamole. This should make about 2 cups (500 mL). Set aside.
3
Grate the beets until you have 1½ cups (375 mL) and set aside.
4
To assemble, spread 3 generous tablespoons (45 mL) guacamole over each tostada leaving ½ inch (1.25 cm) rim. Top with 2 Tbsp (30 mL) each chopped chicken and grated beets. Garnish each tostada with 2 rings of the sliced red onion and a large sprig of cilantro. Enjoy!
Notes: The burgundy of the grated beet contrasts beautifully with the green avocado guacamole and the yellow tostada. You can use any leftover garnishes to make more tostadas or for wraps for lunch.
